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Foodie Thursday: Chicken with Walnut Pesto and Pomegranate

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish: Chicken with Walnut Pesto & Pomegranate. Scroll down to find the recipe.

Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 2 Apr 2015 17:05

Music Played

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Chicken with Walnut Pesto & Pomegranate

by Xanthe Clay from The Contented Cook (Kyle Books)


Serves 4

Prep time: 10 mins

Cooking time: 25 mins



4 chicken legs, or 1 whole chicken, jointed

1 tbsp honey

2 red onions, each peeled & cut into eight wedges, & tossed in a little olive oil

Walnut pesto (see below)

Seeds from ½ pomegranate


Pomegranate molasses (optional)





1.  Preheat the oven to 200°C/gas mark 6. Rub the chicken with honey & a pinch of salt, & put in a large roasting tin surrounded by the onions in a single layer.

2.  Roast for 25 mins. Serve the chicken & onions with the walnut pesto, & a generous scattering of pomegranate arils, plus a trickle of pomegranate molasses if you have it.


For The Walnut Pesto:


Leaves from a large bunch of parsley

110g shelled walnuts

110ml olive oil




1.  Put the parsley & walnuts in a food processor with a fat pinch of salt. With the motor running, dribble in the oil, chopping the ingredients coarsely.

2.  Stop while it is still a very rough paste. (This mixture will last at least two days in the fridge.)


  • Thu 2 Apr 2015 17:05